Chicken + Butternut Squash Chili

I’ve never understood why chili has gotten the reputation of being unhealthy, it has veggies, protein + fiber all in one tasty bowl! And if you use a lean protein the amount of unhealthy fat is pretty low as well. I love chili because it’s an easy meal to throw together on the weekend and if I make a big enough batch the leftovers can last us throughout the week. 

This past Sunday I cooked up a big pot of one of my favorite chili recipes, one that I made up but have made over and over the past few years. I use ground chicken because it’s nice and lean and to me is a little more flavorful than turkey, and to bump up the veggie content I incorporate chunks of butternut squash in addition to the bell peppers! I also always add a little dash of nutmeg to really compliment that butternut squash.

I typically use black beans because we always have a can or two in the pantry but you could substitute any type of bean you like.

As always, I topped it off with some shredded cheddar cheese and if we had some avocados laying around I would’ve added some sliced avocado for a boost of healthy fats. 

This chili always hits the spot and with the Patriots game on Sunday you better believe that I’ll be cooking up another batch of this for us to enjoy while we cheer them on!

Chicken + Butternut Squash Chili

2018-01-15 13:17:16

A delicious and healthy chili that will thrill your taste buds and warm your soul

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Ingredients

1. 2 TBSP olive oil
2. 1 lb ground chicken
3. 1/2 tsp salt
4. 1/4 tsp pepper
5. 1/2 large onion, chopped
6. 3 bell peppers, varying colors, chopped
7. 1/2 butternut squash, cubed into small chunks
8. 2 cloves garlic, crushed
9. 1-2 TBSP chili powder
10. dash of nutmeg
11. 2 cups chicken broth
12. 1 28 oz can crushed tomatoes,
13. 1 15 oz can black beans, drained and rinses

Instructions

1. Over medium heat, heat the olive oil in a heavy-bottomed pot (I like to use my dutch oven).
2. Add the ground chicken, salt and pepper and saute until cooked through and starting to brown.
3. Remove the chicken from the pot to a bowl and reserve until ready to re-add to the pot.
4. To the oil, add the chopped onion, bell peppers and butternut squash. Saute until slightly softened, no longer than 5 minutes.
5. Add the garlic, chili powder and nutmeg, stirring until well combined. Saute for 1 minute.
6. Add the chicken stock, crushed tomatoes, black beans and cooked chicken and stir to incorporate.
7. Simmer on medium-low heat for 30 minutes to an hour, stirring occasionally.
8. Serve warm!

Notes

1. Finish off this delicious chili with some of your favorite toppings: I recommend sour cream, cheddar cheese, green onions, avocado, etc.

By The Foodie Runner

The Foodie Runner https://www.thefoodierunner.com/

What are your go-to chili toppings? I love cheddar cheese, avocado and green onions!

What are some of your favorite football watching snacks?